A Glass Half Full: WSET Training during Covid

This year I learned how easily and drastically one’s daily schedule can be thrown off—and I think I can safely say we have all experienced a similar impact of Covid-19.

For the past 4 years, on any given weekday you could catch Mr. Cooper (my dog) and I on my routes around our island’s liquor shelves and the establishments that contain them. I would be visiting managers and checking on my products—such is the life of a rep. I would spend my nights donning a freshly ironed long black apron at a quaint and outdated little ‘Italian’ spot in Oceanside slingin’ as much wine and pasta as our local liquor inspector and Weight Watchers manager would permit me. With the combination of sales and serving roles, I had developed a very comfortable routine... that is, until our current world state turned sideways.

With restaurants closing in March and liquor stores becoming very cautious about face-to-face interactions, the conversation amongst those of us in the industry causing us to ask: “Now what do we do?”

I have been nothing but inspired by those restaurants, cooks, food trucks, and other business that have revised their business model to deal with the current situation. We are seeing incredible community support and it’s really interesting to witness how each business has reacted. I myself turned into a vino-hermit as it were. I took the opportunity to not only improve many aspects of my little yard and garden but decided to dive head first into a more in-depth knowledge of my profession. I enrolled online in a WSET 2 course.

Taking advantage of an online promotion, I ended up in a position unique to my BC peers in that I enrolled through Napa Valley Wine Academy. Taking a course online is nothing new, but that being said, most people do take their WSET Level 2 in person. The tasting instruction tends to be a little more involved and focused when done face to face instead of through a Zoom meeting. We had one enthusiastic student, for example, who ignored the instructions to ‘turn off webcams’. He then proceded to remove his shirt and continue the entire tasting lesson visible to all in the attire he apparently found most comfortable (I could’ve made that up… unfortunately I did not). The course material however was very thorough and instructive.

One of the interesting side effects of taking the course through the U.S. was that they weren't able to deliver my alcohol, and I was left with the opportunity to source my own wines for the tasting portion of the course. I was given a specific list of wine I needed to attain for my ‘Homework’. Things on your everyday shopping list like Sauterenes and Gran Reserva Rioja, Beaujolais and Chablis with of course a bottle of Napa Cabernet Sauvignon thrown in. And I hate to tell you folks, but these particular bottles won’t be found in the VQA section of your local store. I will skip the particulars but by the end of the shopping I trip I ended up with wine worth more than half of my enrollment tuition. Thanks to a good friend, I managed to score some fantastic vintages, including a 2013 Caravan Cabernet Sauvignon and a 2006 Muriel Fincas Gran Reserva Rioja. At which point it occured to me that these might be worth sharing.

My requirements for the course were to taste each wine and review it under the predetermined WSET tasting approach. Appearance, nose, palate, conclusion. I could have reviewed each wine a different night… what a two weeks that would’ve been! But with consideration to my liver and my good friends, I decided instead to host a small tasting dinner.

Now I should clarify that when I say small, I really mean it. There were more bottles than people, and ironically the entire room was made of industry professionals who, by the end of June, all needed a glass of wine to say the least. Taking full advantage of the lovely weather and my wood fire grill I decided the entire menu would contain a touch of smoke or char. Knowing full well the challenge of pairing each wine with that flavor profile, what emerged was one of the tasting menus I am most proud of. Having hosted dozens of tasting events while under draconian payroll, I was eager to finally host a full wine dinner of my own.

13 courses and 5 hours of bliss—in between me flying between the kitchen and grill, tasting sheet notes and official ISO glass. With my fantastic kitchen assistant and enthusiastic tasters, the night sped by with much ease and enjoyment – I even took pretty decent notes. Because it was my party and I can be simple if I want to… My menu was incredibly vague (much more fun that way). The most popular pairings were the Rioja with fire grilled pork hock topped with whole smoked blackberries and bitter lemon sage yogurt on baby fingerlings. And the grilled cheese of course. Even when you’re ‘all growed up’ and doing a coursed wine tasting amongst the peers of your profession… you never really grow out of grilled cheese. (When I was young I asked my mom if I could have a grilled cheese; she informed me that at the moment we were out of cheese - I then asked if we had any ‘grilch’).

In conclusion I have taken my test and did pass the exam. I had an hour to complete it, and with 49 minutes left at the end, as I started to double back and second guess myself, I clicked ‘Finish Test’ and instead walked away. I was fortuntate to be able to take advantage of my time at home, I know others have not been so lucky and for this I am grateful. I have already enrolled in WSET 3 here on the island this winter and I look forward to sharing my experience with you. 

Cheers,
Just a rep.

A Special Thanks to those who made that this night possible… Mom, Miss Amy, Mr. Murney and most of all FBG I am where I am today because of your generosity.